Two Great Fish Recipes


Chilean sea bass with Soy

2 steaks of Chilean sea bass
½ cup of white dry wine
½ cup of chopped sun dried tomatoes
3 tbsp. olive oil
3 tbsp. soy sauce
4 tbsp. of chopped capers
1 tbsp. of minced garlic
Italian Spices Mix
Salt and pepper to taste

Wisk together garlic, olive oil, white wine, capers and tomatoes. Place fish in a tray and pour the mixture. Poke the fish with a fork making little holes. Sprinkle spices and rub soy sauce on top of the fish. Preheat the oven to 350° F (230° C) and roast sea bass for 20 minutes until ready. Serve with your choice of vegetables or brown rice.

Warm Ginger Salmon Salad

1 lb. (450 g) salmon fillet
1/4 cup plain yogurt
2 tbsp. fresh ginger, chopped
2 cloves garlic, chopped
2 tbsp. lime juice
1 tsp. honey
1 tsp. canola oil
1 package watercress and pickled ginger salad
3 tbsp. olive oil
Salt and pepper to taste

To prepare marinade, mix well yogurt, ginger, garlic, lime juice, honey, oil, salt, and pepper in a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Marinate salmon in the refrigerator for one hour. Preheat the oven to 350° F (230° C) and roast salmon for 10–15 minutes until ready. Place watercress and pickled ginger salad mix onto plates, sprinkle it with olive oil and fresh lime. Top salad with pieces of roasted salmon.

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This article was written on 19 Nov 2013.

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